Serves 12

6 cups fresh plum tomatoes

3 cups mixed heirloom tomatoes

3 cups coarsely chopped red onion

3 cups coarsely chopped red peppers

4 cups English cucumbers (1-inch chunks)

2 teaspoon minced garlic

3 sprigs thyme (leaves only)

1 teaspoon Tabasco

salt, to taste

2 cups extra-virgin olive oil (organic)

3 tablespoons Banyuls vinegar

3 tablespoons fresh lemon juice

Combine tomatoes, onion, peppers, cucumbers, garlic, herbs, Tabasco and salt in a bucket. Blend ingredients with large immersion blender until well liquefied. While blending, slowly add all oil until it is smooth and creamy. Transfer in small batches to blender and puree on high for 1 full minute. Pass through chinois. Add vinegar and lemon juice, adjust seasoning. Refrigerate in airtight plastic on ice. Label and date.

Ice Cream

6 cups fresh cream (separate into halves)

1 jar (7oz.) moutarde forte (strong mustard)

18 egg yolks

salt and pepper to taste

organic extra-virgin olive oil for garnish

Mix half of the cream and mustard in saucepan and bring to a boil. Remove from heat, cover and let infuse for 10 minutes. Place yolks in a bowl and whisk until slightly thickened. Drizzle in half the cream and whisk. Place saucepan over medium heat and stir continuously with a wooden spoon. It should thicken slightly when it reaches 175 degrees. Remove from heat and strain through chinoise. Set custard in a bowl of ice and stir until cold. Cover custard and refrigerate for 1 day. Freeze in machine for 10-15 minutes.

Serve scoop of ice cream in ice-cold glass bowl, and serve gazpacho out of chilled glass pitcher. Drizzle ice cream with organic extra-virgin olive oil and fresh black pepper.

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